yield: 2 servings
2 Tbsp butter
4 large eggs
1/2 c. flour
1/2 c. half and half (I typically use whole milk instead)
1/4 tsp. salt
freshly squeezed lemon juice
sifted powdered sugar
Preheat oven to 425. (Maybe you're like me, and you think preheating is just a conspiracy. But, in this case, it's an important step because you need to slide the skillet into a HOT oven. So, preheat.)
Put the butter in an 8-inch cast iron skillet and place over low heat. As the butter melts, bring it up the sides of the skillet to coat.
Meanwhile, in a blender, mix together the eggs, flour, half and half (or milk), and salt until well blended.
Pour the egg mixture into the warmed skillet. Slide into the oven and bake for 18-25 minutes. The mixture will rise and puff around the edges, like a bowl-shaped souffle. The dutch baby is ready when the center looks set and the edges are nicely risen and golden brown.
|You start with a thin batter, and then you get THIS! It's awesome.|
Don't forget the lemon and powdered sugar. You'll be glad.
This is what we had for breakfast this morning - easy to whip up, fun to eat, and just enough time in the oven to drink some coffee, brush my hair, and put my contacts in.
Which is exactly what I need these days: coffee, and a semblance of being "put together" by noon. Not that I have anything to complain about regarding my daughters - they're just as sweet and fabulous as ever. But one of them is two. And the other is a newborn. So most days I find myself thinking at 8 PM, "Did I remember to put on deodorant today?" and "Surely I stepped foot out of my house at least once, right?" The poor dog has been relegated to his lowest position yet. I am pretty sure I will never be able to vacuum or sweep again. And grocery shopping? I think I'll be able to pencil that in by March.
Yes, things are hectic, chaotic, wild, and overwhelming. And so worth it.
Here's to getting back to "normal" ... sometime!